Thursday, January 17, 2013

Pineapple Fried Rice and Pork Chops or, "Heaven on Earth"

When I invited my Aunt Nesi over for dinner, I knew I would need something special to serve to her.  I went to her house every Wednesday night while I was in my final semester of college, and she made me incredible meals every time, so I definitely wanted to return the favor.  Thankfully, Publix was having a sale on pork chops, and The Pioneer Woman has this incredible recipe for pork chops with lovely and amazing pan sauce, and pineapple fried rice.  And may I say, I am pretty sure I outdid myself with this one, because it was delish!

The ingredients were pretty standard, but I added a few more veggies just to make it a bit more healthy and colorful.  AND, I got to use my brand new cast iron skillet (a Christmas gift from Abbi), which makes everything better!  You will need the following items: pork chops, 1 chopped onion, frozen peas, 1 red pepper, 1 orange pepper, garlic, eggs, soy sauce, honey, Sriracha (or some other hot sauce), and red wine vinegar.

Oh, and rice.  Because this is a recipe for fried rice.  And pineapple.  Because this is pineapple fried rice.

First and foremost, you'll need to cook your rice, and grill your pineapple.  This is about 3/4 of a cored pineapple, sitting on our lovely new grill.  Grill it over high heat until its got nice little grill marks, then remove, cut into chunks, and set aside.  Cook enough rice to make about 2 cups, then put it in a bowl in the fridge.  Apparently, cold rice soaks up the sauce better when it is being fried up--who knew!?  I used brown rice.

Next, sautee your pork chops in 1 tbsp. butter and 1 tbsp. coconut oil.  Leave those little guys alone until they have nice color and a good crust on the first side, then flip the over and do the same on the other side.  Once the pork chops have good color on each side, add the chopped onion to the pan, and get it down in between the cracks of the chops, so that the onion gets caramelized and soft. 
Once the onions are looking a little wilty and delicious, you'll add the sauce ingredients: 6 tbsp soy sauce, 2 tbsp. honey, 1 tbsp. red wine vinegar, and as much Sriracha as you'd like.  I think I ended up adding about 1 tbsp., but could definitely have done with more--I like the heat!  Let that all simmer for a little bit, until the sauce thickens, then remove the pork chops, onions, and sauce to a bowl.  Let them rest--they've been through a lot.

WITHOUT CLEANING OUT THE PAN, add about 3 minced cloves of garlic, and 2 eggs to the pan.  Scramble the eggs around quickly, then add your veggies of choice (in our case, the red and orange peppers, and peas).  Let them sautee for about a minute, then add the rice and a couple splashes of soy sauce.  Flip the rice around every so often to help it fry. When you feel like you've got about a minute left, add the pineapple to warm up.

Voila!  Put a big huge mound of the rice on a plate, then top with a pork chop, some onions, and the lovely, lovely pan sauce.

It got the seal of approval from Nesi, and I am secretly ecstatic that I have two pork chops leftover!  Would it be weird to have this for breakfast?  


  1. No -- not weird for breakfast. Pork chops -- bacon -- it's all pig!!!

  2. You both look wonderful and happy! What a lovely meal to prepare, and you're so lucky to get to use the grill in January. Gotta love Florida!

  3. Yum! Yum! Wish I was there to enjoy the food and the company. I will definitely make this for Brent - we will love it!